Charred Tomatillo Salad

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2 tablespoons fresh squeezed lime juice (from about 2 limes)

2 tablespoons olive oil 

1 clove garlic, minced 

Kosher salt and freshly ground black pepper 

6 mini sweet peppers, mixed colors 

1 small white onion 

1 1/2 pounds medium tomatillos, husks removed 

1 ripe avocado, 3/4-inch dice 

1/2 bunch fresh cilantro leaves, roughly chopped 

1/4 cup queso fresco, crumbled 

1/4 cup toasted pepitas